Baccalà alla Livornese
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This is the classic way to prepare salted cod, but you can use any firm-fleshed fresh white fish.
Prep time: 10 mins | Total time: 30 mins | Servings: 4
- 350 g (12 oz) salt cod, cut into 6 cm x 6 cm pieces (approx)
- 500 g (1 lb) skinned, chopped tomatoes
- A quarter of a red or yellow pepper, cut into strips (optional)
- 2 teaspoons rinsed capers (optional)
- 2 cloves of garlic, chopped finely
- Bunch of parsley, chopped finely
- Olive oil
- Flour to dredge
- 48 hours in advance, rinse and soak the salt cod in water; change the water every 12 hours.
- Dry the cod on kitchen paper.
- Dredge in flour and fry on a high heat with a little oil on both sides until golden. You’ll do a couple of batches. Put the fish to one side.
- In the same oil (if it burns, change it, obviously), add the parsley and garlic (and pepper if using).
- Stir-fry for a few more seconds. Make sure the garlic does not burn! Add the tomato and stir well. Add the capers if using.
- Place the fish very carefully in the pan, covering well with the tomato.
- Cook on a low heat for 10-15 minutes, moving the fish around occasionally very carefully and making sure the sauce does not burn (add a little water, stock or white wine if necessary).
- Serve with steamed potatoes (a good contrast with the strong flavours of the fish dish), and fresh sautéed vegetables.